Recipe

Serves:  6 people | Prep time:  10 minutes | Cooking time:  60 minutes

British | Vegetarian | Starter

Ingredients

• 4 Large Red Peppers (seeds and core removed and cut into chunks)
• 400g Cocktail Vine Tomatoes
• 2 Garlic Cloves
• 1 Onion
• ½ tsp Stonemill Ground Cumin
• ½ tsp Stonemill Paprika
• ½ Stonemill Chilli Flakes
• 750ml Vegetable Stock
• 400g Can Sweet Harvest Red Kidney Beans (drained and rinsed)
• 180g Sweet Harvest Sweetcorn (drained)
• Toppings:
• Grated Cheddar
• Crushed Tortilla Chips
• Fresh Chilli Sour cream

Method

1. Preheat the oven to 180C.

2. Slice the tomatoes in half and place on a baking tray with the red pepper. Then slice the onion and peel the garlic and add these to the tray.

3. Drizzle over the oil, cumin, paprika, chilli flakes , salt and pepper and mix.

4. Roast for 30-40 minutes until the tomatoes and onions have cooked through and started to colour around the edges.

5. Place the roasted vegetables in a pan with the stock and heat together for 5 minutes.

6. Blitz with a hand blender until smooth and add the rinsed kidney beans and corn to the soup.

7. Warm for another 5-10 minutes until the beans and corn are hot and serve with a dollop of sour cream and a scatter of grated grease, tortilla chips and chilli on top.